- 30 g Butter
- 1 tbsp Oil
- 1 kg Brown onion (approx. 6 large onions) Thinly sliced
- 1 tbsp White or brown sugar
- 185 ml White wine
- 2 tbsp Flour, any kind
- 1.5 L Beef stock can substitute for chicken or vegetable stock
- Salt To taste
- Pepper To taste
- 3 sprig Thyme
- 1 sprig Rosemary
- Toasted bread
- 6-8 slices Baguette
- 100 g Cheese (Gruyere, tasty, mozzarella) grated
- 1 tsp Chopped herbs (Parsley, thyme) optional
- Bouquet garni; Using a string, tie rosemary and thyme together and leave aside.
- Soup; In a heavy bottom saucepan add oil and butter, once hot add in the thinly sliced onions, sugar and cook on a low fire for approximately 30 mins until well caramelized and soft, slightly golden brown color.
- Deglaze with white wine and scrape all the caramelized parts that are stuck on the bottom of the pan. Let it absorb all the alcohol for 1 minute, then add flour and cook for further 1 minute
- Then add the stock. Prepared Bouquet Garni and cook on a low fire for 20-30 mins, checking occasionally
- After 20-30 mins check to season, take the soup off the fire. Take out the bouquet garni and discard
- Preheat the oven to 220c (grill mode)
- Slice the bread and lay it on a flat tray, add oil on all sides and toast in the oven for 2 minutes.
- Add the soup into small bowls, top with your toasted bread and add grated cheese on top. Put back in the oven for another 2 minutes until cheese is melted.
- Sprinkle with some fresh chopped herbs and enjoy immediately! Yuuummmm
